Coconut Chickpeas & Greens with Zucchini Noodles (vegan + gluten free)

coconut chickpeas & spinach with zucchini noodles

Are you looking to incorporate more meatless meals into your week, or simply looking to switch it up in the kitchen? This recipe for Coconut Chickpeas and Greens with Zucchini Noodles is packed with flavor and is super simple to make (we’re talking under 30 minutes).

Get the recipe for this veggie-heavy meal below!

Coconut Chickpeas & Greens with Zucchini Noodles (vegan + gluten-free!)

Having just finished several culinary programs, one being the Matthew Kenney Culinary Program, I was ready to spread my cuisine wings and this recipe is one of my first after completing the program.

Several cuisines that I love, but have always been intimidated to experiment with are Thai and Indian foods. Fear no more!

coconut zoodles 1

Coconut Chickpeas & Greens with Zucchini Noodles

This recipe for coconut chickpeas and greens incorporate many layers of flavor in one simple, easy to make dish. Using coconut milk as the base is a healthy way to introduce a creamy texture and flavor without the “heaviness” of cream.

Coconut Chickpeas & Greens with Zucchini Noodles (vegan + gluten-free!)

This recipe also calls for turmeric, a popular anti-inflammatory spice, as well as cilantro and lime – two classic Thai flavors.

You will notice that this recipe calls for frozen, chopped spinach. While you might think I would prefer fresh, something I learned while designing meal plans is that you are actually getting way more nutrients with frozen spinach because there are more greens per volume. Make sense?

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coconut chickpeas & spinach with zucchini noodles

Coconut Chickpeas & Greens with Zucchini Noodles (vegan + gluten free)

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Main
  • Method: Stovetop
  • Diet: Vegan

Description

This recipe for coconut chickpeas and greens incorporate many layers of flavor in one simple, easy to make dish. Using coconut milk as the base is a healthy way to introduce a creamy texture and flavor without the “heaviness” of cream.


Ingredients

Scale
  • 1 Tablespoon olive oil
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon turmeric powder
  • 1 14.5 oz can garbanzo beans, rinsed and drained
  • 1 cup frozen, chopped spinach
  • 1 cup full-fat coconut milk
  • 1/2 cup tomato sauce
  • 1 lime, zested and juiced
  • 1/4 cup cilantro, chopped for garnish
  • 2 zucchinis, spiralized (could sub for 2 cups cooked brown or cauliflower rice)

Instructions

  1. Heat a sauté pan over medium-low heat and sauté the onions in the olive oil for about 5 minutes, or until translucent. Add the garlic and the turmeric; sauté until fragrant. Add the garbanzo beans and turn up the heat to medium, sautéing until slightly crispy. Add the spinach and stir until defrosted. Add the coconut milk, tomato sauce and salt; stir to combine. Simmer for about 15 minutes, or until slightly thickened. Once thick, add the lime zest and juice; remove from heat.
  2. To serve, place half of the zucchini noodles in each bowl. Spoon half of the coconut chickpeas and greens on top of each dish. Garnish with cilantro and extra lime wedges!

Coconut Chickpeas & Greens with Zucchini Noodles (vegan + gluten-free!)

This recipe calls for zucchini noodles, but you could switch it up with whatever you have on hand. Brown rice or cauliflower rice would both be fantastic! If you have a meat lover in the family, you could throw some grilled chicken in the bowl.

Can’t wait to make this recipe? Don’t forget to pin for later!

-Carly Paige

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Simply Swapped Everyday

Simply Swapped Everyday is your guide to elevating the everyday through mindful methods, ingredient swaps and over 75 plant-powered recipes. Cooking healthy foods at home has never been easier or more delicious!

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Hi! I’m Carly Paige, a culinary nutrition expert and chef who believes that healthy doesn’t have to be frustrating, boring or restrictive. I’m here to show you how through my Simply Swapped Method so that you can feel more energized and confident from within. You’ll find tips for focusing on nutrition in the kitchen, along with plant-powered, gluten-free recipes that proves healthy can be delicious.

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